Graubuenden Buendner Gerstensuppe
Ingredients
- 2 onions
- 1 bay leaf
- 2 whole cloves
- 100 gram knob celery (3.5 oz)
- 2 carrots
- 2 leeks
- 200 gram air-dried beef or smoked bacon (7 oz)
- 1 salted pork knuckle, cooked
- 100 gram pearl barley (3.5 oz)
- 1 dl dry white whine (1/2 cup)
- 2 l bouillon (8 cup)
- 2 dl whipping cream (7/8 cup)
- 70 gram butter (2.5 oz)
- salt
- freshly ground pepper
- 160 gram lamb sirloin
- 1 tb clarified butter
- parsley
- marjoram
Instructions
(Swiss Barley Soup). Servings: 4. Chop 1 onion finely. Clean, trim, wash and dice/slice vegetables. Dice beef or bacon. Bone knuckle and cut into small pieces. Heat 30 g butter (1 oz) in a large saucepan, saute onions and vegetables. Add barley and beef(bacon), saute briefly. Add knuckle and moisten with wine, cover with bouillon, add the onion (bay-leaf picked on with the cloves). Bring to boil and simmer for 1 1/2 to 2 hours. Stir cream and 40 g (1.5 oz) butter in soup, season with salt and pepper. Season lamb, heat clarified butter and sear meat on both sides for 3 minutes (don't overcook !). Slice lamb thinly, add to soup. Serve in soup-plates, sprinkle with chopped parsley, garnish with marjoram.